1/2 cup unsalted butter
1/2 cup of sugar
1 large egg yolk
1 1/2 cups all purpose flour
1 pinch aof salt
Tip : Lemon curd can be made up to 2 days ahead. Keep chilled.
250 grs. fresh or freeze raspberries
200 grs. fresh or freeze blueberries
200 grs. fresh or freeze blackberries
1 or 2 tablespoon of raspberry jam
Beat butter and sugar in medium bowl until well blended. 1 to 2 minutes.
Add egg yolk beat to blend.
Add flour and salt and mix.
Using hands, knead in bowl just until dough comes together.
Transfer dough to a tart pan (24 cm) . Break dough in pieces then press dough
evenly up sides onto bottom of pan.
Set aside in fridge by 30 minutes.
Preheat the oven at 190°c.
Bake crust until golden brown about 30 to 35 minutes.
Cool completely on a rack.
Spread lemon curd evenly in baked crust.
Arrange blackberries and blueberries and over them rasberries in the center of tart.
Place raspberries jam in a small microwave. safe bowl.
Safe about 15 seconds. Whisk to loosen and blend adding some water if thick.
Brush jam over berries.
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